As of 2011[update] India census Kumta had a population of 121,327. Males constitute 51% of the population and females 49%. Kumta has an average literacy rate of 77%, higher than the national average of 59.5%: male literacy is 82% and female literacy is 73%. In Kumta, 10% of the population is under 6 years of age. Kannada is the main language spoken in this City and Konkani is also widely spoken.

This part of Karnataka has very hot Summer with temperature rising of maximum of 35-36 degree Celsius and the Rainfall here is seasonal, but heavy and is above 6000 mm. in a year. The impact of winter is less in this part of Coastal Karnataka. Since the city is located on the coast, it has an extreme climate, with temperatures in the range of 360C to 280C during summer and 260C to 200C during winter. The rainy season witnesses heavy rains by the South-West Monsoon.

The Monsoon period is from June to September with rainfall averaging more than 4000mm every year and heavy winds.

The major products of small scale industries in Kumta are Roofing Tiles, Coir Products, Jewelry, Food Products, Wood and Steel Furniture, Glass and Ceramics and Seafood. Some of these SSI and Tiny industries provide Job Works, components and spares required for large and medium scale industries, both within and outside the city. Eight large and medium scale industries in the city produce a variety of products like Paper, Duplex Board, Caustic Soda, Ferro Alloys, Transmission Gears, Food Concentrate, Herbal Medicines and Pharmaceuticals.

Vegetarian Saraswat cuisine Their curries use a lot of coconut, coconut oil, tamarind, and curry leaves and is largely influenced by South Indian cuisine. Dishes such as Savalem ranapp prepared among the Bhats (Priests), Orthodox Goud Saraswat Brahmins and Chitrapur Saraswat Brahmins. This is followed by most Konkani families on Holy days and on festivals like Ganesh Chaturthi follow this style of cooking. On certain days, (Mondays in particular), all Saraswat Brahmins eat only vegetarian food.

Havyakas are traditionally lacto-vegetarian in their diet, and their cuisine consists of some unique food items including Tellavu (a light type of dosa), Todedev (a wafer-thin sweet preparation), Melara, Balehannu Shavige (A vermicelli preparation using banana), Odappe, Holige, Appehuli, Gensle (sweet which is baked in turmeric/masala leaf), Halasinakayi huli, various types of Thambli (buttermilk/yoghurt-based rice accompaniment) including Korskayi Tambli, various types of Gojju (gravy) including Kocheegayi Gojju,Korskayi Gojju,Kai Gojju,Kadle Gojju (famous in Sagara prantya), etc.[14] Other commonly prepared items include Hagalkai Hashi (a type of salad made from bitter gourd), Kai Rasaa, Karkli, patrode, famous Soppina Tambli-Swarle-kudi, various leaf-based preparations such as Honegone Soppu, Vidangada Soppu, Vasange Soppu, Yelgurge kudi/soppu, Sorle kudi/soppu, Kanchi-soppu and Choand Gte-soppu, Kajale-palya, Huli, Sasame made of mango and Kannekudi katne. Many items are prepared using jack-fruit such as sweet pappads, several types of Thamblis and a variety of Chatni pudis, Sandige and Happala which can be preserved for a long time . They are also known for their preparations of banana Halwa, Berati of jack-fruit and Halasina Hannina Kadubu. "Holige" is the most popular sweet among havyakas.

The traditional food dishes of Kumta Muslims adopt the cuisine from surrounding regions, including Kerala. Seafood has been the mainstay of the Nawayathi diet for centuries. Meat and rice are staple foods. Favoured meats are beef, poultry, goat, and lamb. A popular beverage is tea, to which cardamom or mint can be added to give a distinct flavour. Muslims are strictly prohibited from eating pork, so it is not included in local menus.